The Best Mexican Shrimp Tostadas Ceviche Recipe by Gordon Ramsay

4 from 5 votes

The Delicious Mexican Shrimp Tostadas Recipe Regarding Mexican cuisine, the shrimp tostada ceviche is a dish that should not be missed. This mouth-watering recipe contrasts colors, textures, and flavors that will tantalize your taste buds. (Need to try Mind-Blowing Cauliflower Steaks)

Made with juicy, succulent shrimp, soft and ripe avocado accompanied by crunchy radishes, this dish is a delicious experience that is hard to forget. The best part is you can prepare it right in the comfort of your own home! (Check out Gordon Ramsay Creamy Asparagus Risotto)

In Mexico and other parts of Latin America, Tostada means “toasted.” Typically, it refers to a flat or bowl-shaped tortilla that is crispy, fried or toasted.

Equipment Needed for Shrimp Tostadas Recipe

  • Chef’s knife
  • Cutting board
  • 12″ Skillet
  • 12″ Tongs

How to Prepare Shrimp for Mexican Ceviche

The first step is to prepare the shrimp. Start by twisting off the head, peeling off all the shells, and then pulling off the tail. Using the tip of a sharp knife, score the prawn along the back and lift out the black vein. Rinse the prepared shrimp before using it.

Marinating the Shrimp for Tostadas

Add a bit of garlic to make the marinade nice and finely sliced. Marinate the shrimp in this mixture for 15 minutes. Don’t know how to slice thinly? Use a little grater. This will grate the garlic nicely and fine. Add a pinch of chili flakes over the prawn garlic in salt pepper and olive oil, giving it a nice little mix.

Avocado and Salad Prep

Start prepping the salad by removing radishes with tops and tails, adding cherry tomatoes, halves, and spring onions sliced with salt to season, then adding heat with a few chili peppers sliced thin on an angle. Cut the avocado in half, giving it a little twist.

Carefully go down, down, and down with your knife, turn around, then take your spoon and scoop out the diced avocado.

Lime complements this salad wonderfully. Cut Baby gem lettuce in half, then shred freshly squeezed lime juice and a little drizzle of olive oil. Add roughly chopped coriander and mix; this is the perfect base for Tostada salads.

Cooking Shrimp and Toasting Tortilla

Start cooking the prawns in a hot pan with a teaspoon of olive oil. Ensure the pan is hot enough to give you a sizzle when you put the first shrimp. Don’t put the rest in if you don’t hear a sizzle with the first shrimp.

Make sure you add all the marinade in as well. The shrimp will change color fast; cooking the shrimp Quick and easy Shrimp Tostadas in a very hot pan will give the shrimp a much better taste and cook in 2-3 minutes.

Squeeze lime juice over the top of Gordon Ramsay’s signature Shrimp Tostadas, move the shrimp, toss and sauté. Ensure you use corn tortillas, as they are more full-bodied than flour. Please place them in a hot pan, with no oils, in a dry pan so that the corn tortilla crisps on the outside.

Construct Tostadas

Place generous salad on a crisp corn tortilla to construct the Shrimp Tostadas. Next, add shrimp and place the tails into the center, with the bigger side of the shrimp facing the outside. It is often used to describe street cart foods with a toasted element in their preparation.

In conclusion, we hope you will try this delicious Mexican Shrimp Tostadas Ceviche Recipe at home; trust us, it will not disappoint your taste buds. The contrast of colors and textures makes this dish unique and mouth-watering. Follow these steps, and you will have a delightful meal you can savor with your family and friends!

Mexican Shrimp Ceviche FAQs

What is Tostada?

Tostada is a flat or bowl-shaped tortilla that is crispy fried or toasted and is used as a base for various street-cart food in Mexico and Latin America.

What are the ingredients for Mexican Shrimp Tostadas Ceviche?

The ingredients required for Mexican Shrimp Tostadas Ceviche include shrimp, avocado, radish, lime, coriander, baby gem lettuce, cherry tomatoes, chili flakes, garlic, olive oil, and corn tortillas.

How to make Mexican Shrimp Tostadas Ceviche?

To make Mexican Shrimp Tostadas Ceviche, boil garlic, chili flakes, and peeled prawns in a bowl with salt, pepper, and olive oil. Marinate the mixture for 15 minutes. Prepare the salad by tossing radishes, cherry tomatoes, lettuce, coriander, and avocados into a bowl. Squeeze lime juice, move the shrimp, sauté, and cook corn tortillas in a hot and dry pan.

What is the history of Tostada?

The history of Tostada dates back to ancient times when Mesoamericans used maize and toasted it as part of their cuisine. The word “tostada” itself means toasted in Spanish. It evolved as a popular street food in Mexico and other parts of Latin America, with variations in toppings and preparations to suit local flavors.

The Best Mexican Shrimp Tostadas Ceviche

4 from 5 votes
Course: AppetizersCuisine: Mexican


Prep time


Cooking time



Gordon’s Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.


  • 14.11 oz 14.11 raw king prawns/shrimp peeled and deveined

  • 2 garlic cloves peeled and finely sliced

  • 1 tsp 1 chili flakes or to taste olive oil

  • 1 2 ripe avocados depending on size, peeled, stoned and diced

  • 4 Spring onions trimmed and finely chopped

  • 1 Red chili seeded and finely sliced

  • 8 12 radishes trimmed and quartered

  • 8 12 cherry tomatoes halved

  • Juice of 1 lime

  • 2 baby gem lettuces shreddedSmall bunch of coriander chopped

  • 4 corn flour tortillas

  • Sea salt and freshly ground black pepper


  • Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
  • Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
  • Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for 2 minutes on each side until just cooked through. Sprinkle with the remaining lime juice and stir.
  • Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
  • Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

Recipe Video


  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

John is a passionate food enthusiast and entrepreneur. With over 25 years of experience in the food service industry. He is the Founder and Editor-in-Chief of Hell's Kitchen Recipes, a website dedicated to providing high-quality recipes and content. He also loves connecting with his audience through social media. And can be found on FacebookTwitterGoogle  Podcast and Hell's Kitchen Recipes YouTube channel.

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